Texas Sheet Cake Recipe
This rich and moist chocolate sheet cake is a timeless favorite, made with simple pantry ingredients and topped with a luscious cocoa frosting packed with walnuts. Perfect for gatherings, this crowd-pleasing dessert comes together quickly and delivers intense chocolate flavor in every bite. Whether you're baking for a party or indulging your sweet tooth, this cake is sure to impress.
Ingredients
Cake
- 1 cup margarine
- 1 cup water
- 4 tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 large eggs slightly beaten
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 0.5 cup sour cream
Frosting
- 0.5 cup margarine
- 6 tablespoons milk
- 4 tablespoons cocoa powder
- 1 cup chopped walnuts
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Preheat the oven to 375°F (190°C).
- In a large saucepan, bring margarine, water, and cocoa powder to a boil.
- Remove from heat and allow to cool slightly.
- Add flour, eggs, baking soda, sugar, and sour cream into the saucepan.
- Mix until the batter is smooth and fully combined.
- Pour the batter into a buttered and floured 10”x15”x2" baking pan.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting
- In a saucepan, bring margarine, milk, and cocoa powder to a boil.
- Remove from heat and stir in chopped walnuts, powdered sugar, and vanilla extract.
- Beat until well combined and smooth.
- Immediately pour the frosting over the warm cake and spread evenly.
- Allow the cake to cool completely until the frosting is set, about 8 minutes.
Notes
- You can substitute margarine with unsalted butter if preferred.
- Store the cake covered at room temperature for up to 3 days.